Tuesday, March 27, 2012

Right now we at the editorial office are
working on material for our upcoming EASTER BOOK - to be published in 2013.

Fond of good food as we are, it didn't take
long for us to decide that we needed to include food in the book - to a limited
extent, of course - it is, after all, (mostly) about the decoration. So all of
last week, we were in the kitchen making champagne brunch with various homemade
dishes, delicious lunches and wonderful dinners... admittedly, there was
also quite a bit of the kind where everything just needs to be nicely plated. I
mean - you can buy SO many scrumptious delicacies these days - we don't have to
make EVERYTHING from scratch, right? One thing that we actually receive quite a
bit of praise for from our readers - is that sometimes it's EASY. That's how it
is with some things, and then there's others that we feel just MUST be
homemade. Creme Brulee is one of those things... Susanne and I HAVE tried
several different ones of the storebought variety and it's just not the same.
We've been there where it's baked too long - and we were left with a sweet, steamed
omelet. So last week, we tried again. This time around, we were really careful
to do everything exactly according to the recipe - we'd watched videos online
and had asked everyone we know if they knew the best recipe. We'd bought both
pasteurized, organic egg yolks and cream. EVERYTHING was ready. It failed!!
Again!! This time only about the top ½ inch had set - the rest was completely
liquid! I mean - how hard can it be? All the way back into town to buy new
ingredients, we - Susanne and I - were discussing... was the cream too hot -
too cold - was the oven too cold - not enough water in the water bath - too
much?? We're gonna try again now - when we succeed, you'll be the first to know
:o) /Vivian

Monday, March 26, 2012

It's so great to FINALLY get this blog launched. Now I can finally write, write, write without being blamed for "spamming" - as one Facebook user once kindly wrote to me. It's only with good help from our new editorial staff member and graphic designer with the magazine, Tina Hald, that we've succeeded. She's a genius at all of this blog creation stuff. That part has never been my greatest strength - to put it mildly. We spent all of last week putting together texts and entering them in the different categories that you see above. I can only encourage you to read them if you don't know a lot about us... /Vivian